HOME > 상세정보

상세정보

Nutrition in health and disease 17th ed

Nutrition in health and disease 17th ed

자료유형
단행본
개인저자
Anderson, Linnea.
서명 / 저자사항
Nutrition in health and disease / Linnea Anderson ... [et al.].
판사항
17th ed.
발행사항
Philadelphia, Pa. :   Lippincott,   c1982.  
형태사항
xx, 794 p. : ill.
ISBN
0397542828
서지주기
Bibliography: p. 721-766.
일반주제명
Cookery. Diet Therapy. Nutrition. Diet in disease. Nutrition. Cookery for the sick. Diet.
000 00870camuuu200325 a 4500
001 000000439911
003 OCoLC
005 19961005075033.0
008 810813s1982 xxua b 000 0 eng d
010 ▼z 63020822
019 ▼a 10255348 ▼a 10364531
020 ▼a 0397542828
040 ▼a NLM ▼c NLM ▼d RBN ▼d CTB
049 ▼a ACML ▼l 432004230
060 0 ▼a WB 400 ▼b N975 1982
069 0 ▼a 8107623
090 ▼a 616.3 ▼b N976-17
245 0 0 ▼a Nutrition in health and disease / ▼c Linnea Anderson ... [et al.].
250 ▼a 17th ed.
260 ▼a Philadelphia, Pa. : ▼b Lippincott, ▼c c1982.
300 ▼a xx, 794 p. : ▼b ill.
504 ▼a Bibliography: p. 721-766.
650 2 ▼a Cookery.
650 2 ▼a Diet Therapy.
650 2 ▼a Nutrition.
650 0 ▼a Diet in disease.
650 0 ▼a Nutrition.
650 0 ▼a Cookery for the sick.
650 0 ▼a Diet.
700 1 0 ▼a Anderson, Linnea.

소장정보

No. 소장처 청구기호 등록번호 도서상태 반납예정일 예약 서비스
No. 1 소장처 의학도서관/보존서고4/ 청구기호 616.3 N976-17 등록번호 432004230 도서상태 대출가능 반납예정일 예약 서비스 B M

컨텐츠정보

목차


CONTENTS
Contributors = xiii
Preface = xv
Acknowledgments = xix
Part 1 Principles of nutrition
 1. Introduction to Nutrition Counseling = 3
  Why do we need nutrition counseling? = 3
  Nutritional status in the United States = 4
  Trends in food consumption = 6
  Nutrition Canada = 8
  World nutrition problems = 8
  National nutrition policy = 10
  U.S. dietary guidelines = 10
  Definition of nutrition = 12
  The nutrition counselor = 12
  Resources for the nutrition counselor = 14
 2. Carbohydrates = 19
  Man's major source of energy = 19
  Photosynthesis = 20
  Simple sugars = 20
  Complex carbohydrates = 23
  Role of carbohydrates in health = 25
  Plant sources of carbohydrates = 27
  Animal sources of carbohydrates = 32
 3. Fats and Other Lipids = 35
  Fats in the human diet = 35
  Structure and characteristics of lipids = 35
  Food sources of lipids = 40
  Trends in fat consumption in the United States = 42
  Role of lipids in health = 43
 4. Proteins = 47
  Vital importance and world use = 47
  Classification and structure of proteins and
  other nitrogen-containing compounds = 48
  Protein requirements = 50
  Food sources of protein = 54
 5. Water and Electrolyte Metabolism = 59
  Fluids and electrolytes = 59
  Water and body function = 59
  Electrolyte and fluid balance = 62
  Acid-base balance = 64
  Sodium = 66
  Potassium = 66
  Chloride = 67
  Sulfur = 67
 6. Mineral Metabolism = 69
  General aspects of mineral metabolism = 69
  Major minerals = 70
  Major trace elements = 78
  Other essential trace elements = 91
  Recently identified essential trace elements = 97
 7. Fat-soluble Vitamins = 103
  General discussion of all vitamins = 103
  Definitions = 103
  History = 104
  Vitamin units and assay methods = 104
  Vitamin content of foods = 104
  The fat-soluble group = 105
  Vitamin A = 105
  Vitamin D = 112
  Vitamin E = 119
  Vitamin K = 124
 8. Water-soluble Vitamins = 131
  Ascorbic acid = 131
  The vitamin B complex = 136
  Thiamin = 137
  Riboflavin = 140
  Niacin = 143
  Vitamin Bg = 144
  Folacin (folio acid) = 145
  Vitamin Bia = 150
  Pantothenic acid = 153
  Biotin = 154
  Other food factors = 155
  Vitamins in dietary pattern for one day = 156
  Antivitamins or vitamin antagonists = 156
 9. Nutrient Utilization : Digestion, Absorption, and Metabolism = 161
  Digestive-absorptive processes = 161
  Digestion = 162
  Absorption = 166
  Carbohydrates = 167
  Proteins = 169
  Fats and other lipids = 170
  Metabolism = 174
  Common pathways in energy production = 175
  Carbohydrates = 177
  Proteins and amino acids = 180
  Fats and other lipids = 186
  Metabolic interrelationships among carbohydrate, protein, and fat in the major tissues of the body = 190
 10. Energy Metabolism = 197
  Energy value of foods = 198
  Measurement of energy expediture = 199
  Rate of energy expenditure = 201
  Total energy requirements = 205
 11. Meeting Nutritional Norms = 209
  Interpretation and use of recommended dietary allowances = 209
  Nutrient allowances per 1000 kilocalories = 215
  United States recommended daily allowances (US-RDA) = 216
  Daily food guide = 216
  Pattern dietary = 217
  Food consumption tables as a tool for assessing dietary practices = 217
  Some generalizations about the nutrient composition of foods = 230
  Foods fortified or enriched to help meet nutritional norms = 224
 12. Meal Management = 227
  Planning = 327
  Purchasing = 228
  Storage = 238
  Preparation = 235
  Meal service = 244
 13. The Helping Process in Nutrition Services-Clair AgriestiJohnson = 247
  Responsibility of me nutrition counselor = 247
  Determining the role of the nutrition counselor = 245
  Practitioner-managed vs. client-managed care = 245
  Elements of The helping process = 249
  Interviewing = 254
 14. Regional, Cultural, and Religious Food Patterns = 257
  Factors influencing food habits = 257
  Food patterns in America = 255
  Regional food patterns in the United States = 259
  Religious food patterns = 264
  Food fads = 265
 15. Ecology of Food = 271
  Food spoilage and deterioration = 272
  Care and preservation of foods = 273
  Effects of food processing on nutrient composition = 276
  Foodbome diseases and toxins = 276
  Safeguarding the food supply = 250
Part 2 Application of nutrition to Critical Periods Throughout the Life Span
 16. Growth and Development = 291
  Relationship of nutrition to the growth process = 291
  The growth cycle = 292
  Nutrition in brain development and behavior = 294
 17. Nutrition in Pregnancy and Lactation = 299
  Nutritional demands of pregnancy = 299
  Food selection in pregnancy = 303
  Complications of pregnancy involving diet = 307
  Diet during labor = 308
  Diet following delivery = 308
  Diet in lactation = 308
 1B. Nutrition During Infancy and Early Childhood-From Birth to 3 Years = 311
  Nutritional requirements of infants = 311
  Breast-feeding = 316
  Formulas-Types and sources = 315
  Feeding difficulties in infants = 321
  Introduction of solid foods = 321
  Other considerations in infant feeding = 323
  The toddler = 324
 19. Nutrition for Children and Youth = 329
  Nutritional requirements of children and youth = 329
  Food habits and eating practices = 332
  Child nutrition programs = 341
 20. Nutrition for Older Persons-Margaret Knight Snowman = 345
  Nutrition and aging = 346
  Nutrition and chronic disease = 345
  Dietary intakes and requirements of older people = 350
  Planning meals for older people = 353
  Special problems = 355
  Community food and nutrition programs for older people = 357
 21. Malnutrition World Problem = 36i
  Nutrition planning : A priority in national development = 361
  Identification of nutrition problems = 362
  Protein-energy malnutrition (PEM) = 363
  Vitamin deficiencies = 368
  Mineral deficiencies = 375
  Dental caries = 377
  Early diagnosis and treatment of nutritional failure = 379
Part 3 Diet in Disease
 22. Nutritional Care and Diet Therapy for the Hospitalized Patient = 383
  The registered dietitian = 353
  Hospital organization for nutritional care = 354
  Classification of dietary modifications = 390
  Quality assurance-Tosita Schiller = 391
  Professional standards of practice-Tosita Schiller = 393
 23. Assessment of Patient Needs = 399
  Cultural factors = 399
  Psychological influences = 400
  Physical condition = 401
  Nutritional assessment = 401
  Potential for learning = 409
 24. Food Composition Basic Tool of Diet Therapy = 413
  Food composition and therapeutic diets = 414
  Exchange system of diet calculation = 416
 25. Handicapping Problems-Self-Feeding, Chewing, Swallowing = 423
  Physically handicapping conditions = 433
  Assessment = 423
  Common physical performance problems of infants and young children = 424
  Adults with physical performance problems = 426
  Common nutritional problems = 428
  Special programs = 423
 26. Diet in Gasfrointesfinal Disease = 431
  Diagnostic procedures in gastrointestinal disease = 432
  The upper gastrointestinal tract-Peptic ulcer = 433
  Other disorders of the upper gastrointestinal tract = 439
  Disorders of me small intestine = 441
  Disorders of the large bowel = 447
 27. Nutritional Care-Surgery and Burn Therapy = 453
  Principles of nutritional care = 454
  Tube feedings = 456
  Enteral and parenteral hyperalimentation = 460
  Diet therapy after gastrointestinal surgery = 463
 28. Weight Control = 467
  Weight norms = 468
  Obesity = 469
  Underweight = 452
  Anorexia nervosa = 453
 29. Diabetes Mellitus = 457
  Epidemiology = 455
  Metabolic aberrations = 459
  Screening and diagnostic tests = 491
  Therapy = 492
  Diet therapy = 494
  Counseling the patient = 499
  Special concerns = 500
  Diabetes in children = 501
 30. Atherosclerosis-Therese A. Bolecek = 505 
  Prevalence and incidence = 506
  Diagnostic procedures = 511
  Diet therapy = 511
  Patient counseling = 519
  Hypolipidemic drugs = 520
 31. Cardiovascular Disease = 523
  Etiology = 523
  Prevalence and incidence = 524
  Severity of involvement = 524
  Edema = 524
  Rationale for restricting dietary sodium intake = 524
  Diet therapy = 525
  Counseling the patient = 533
 32. Renal Disease : Nephrolithiasis-Lois Schroeder = 537
  The kidneys' role in normal metabolism = 537
  Renal terminology and physiologic aberrations = 539
  Classifications of renal diseases = 540
  Dialysis and transplantation = 541
  Diet therapy = 542
  Planning the protein, phosphorus, sodium, and potassium-restricted diet for patients with chronic renal failure = 545
  Nutritional assessment of the renal patient = 561
  Counseling the patient = 562
  Nephrolithiasis = 562
 33. Liver Disease = 567
  Normal metabolic functions of the liver = 567
  Metabolic aberrations = 568
  Alcohol and liver disease = 570
  Diet therapy = 570
  Counseling the patient = 574
  Wilson's disease = 574
 34. Cancer and Special Problems = 577
  Cancer = 577
  Allergy = 580
  Anemias = 583
  Diseases of the musculoskeletal system = 584
  Diet-medication interrelationships = 585
  Miscellaneous metabolic problems = 587
 35. Nutrition in Diseases of Infancy and Childhood-Linda J. Boyne = 591
  Feeding me sick child = 592
  General principles of diet therapy in pediatric nutrition = 593
  The acutely ill infant or young child = 595
  Nutritional problems in otherwise normal infants and children = 607
  Malabsorption syndromes = 613
  Chronic illnesses = 615
 36. Inborn Errors of Metabolism in Infancy and Childhood-Linda J. Boyne = 623
  Galactosemia = 624
  Phenylketonuria (PKU) = 625
  Maple syrup urine disease (MSUD) = 633
  Other inborn errors of metabolism = 635
Part 4 Tabular Material and Bibliography
  Tables = 641
  Bibliography = 721
  Glossary = 767
  Abbreviations = 777
Index = 779


관련분야 신착자료

聖隷嚥下チーム (2021)
대한신장학회 (2022)
WHO Classification of Tumours Editorial Board (2021)
Migliori, Giovanni Battista (2021)